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Chocolate Chip Banana Bread

If you’re on the hunt for the BEST chocolate chip banana bread…then look no further. This one is so incredibly moist, flavorful, and loaded with chocolate chips. Forget about any other chocolate chip banana bread recipe because this is all you’ll ever need!

How to make the BEST chocolate chip banana bread

I know, we all hate the word *moist* but there’s just no other word that better describes this banana bread. It’s tough to even categorize this as “bread” because of how soft and lush it is. Especially with those mini chocolate chips sprinkled throughout.

To make this recipe, I essentially modified by pumpkin bread recipe because it’s just so good. If it can make life-changing pumpkin bread, why can’t it make life-changing chocolate chip banana bread? Hypothesis confirmed. It sure can.

A few things to keep in mind to bake this perfect chocolate chip banana bread:

MEASURE your bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.

If you come up a bit short with your measurement, top it off with some applesauce.

Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.

Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.

To get the chips on top, sprinkle on an extra handful before baking.

Bake for 1 hour and check for doneness by inserting a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.

So that’s that. These few simple tips will ensure your chocolate chip banana bread turns out soft and moist every time.

The secret to super moist banana bread

The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients. The main two being melted butter and Greek yogurt.

Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. It’s my secret ingredient in so many of my dessert recipes.

Another reason why Greek yogurt works so well here is because its flavor. Greek yogurt is slightly sour which helps to balance out the sweetness of the bananas, chocolate, and sugar.

It’s also very thick and contains less water than regular yogurt. This is the reason why I love baking with it so much, it provides tons of moisture without thinning the batter too much.

But if you don’t have Greek yogurt available near you, sour cream will also do the trick.

We can’t forget about the bananas. You have to add just enough to get that strong flavor but too much can turn your banana bread into banana pudding (trust me, it’s happened to me before). Getting the perfect balance of flour, butter, yogurt and banana is the key to getting deliciously moist chocolate chip banana bread.

How to ripen bananas for chocolate chip banana bread

Don’t have ripe bananas on hand? There are a few ways you can speed up the ripening process to make your bananas perfect for banana bread!

The night before, break apart your bananas and place them in a brown paper bag. It blocks just enough oxygen which allows the bananas to release a chemical called ethylene. This is what speeds up the ripening process.

Place them on a baking sheet and bake for 15-20 minutes at 300F. They’re ready when they’ve turned COMPLETELY brown. Let them cool before using.

If you’re in a pinch, you can microwave your bananas. Pierce the banana with a fork a few times and microwave it for 30 seconds – 1 minute.

Lastly, your best bet to find already ripe bananas is to look for single bananas at the grocery store. They usually keep a pile at the bottom of the banana display.

And there you have it! Ripe bananas that are going to make your chocolate chip banana bread extra delicious.

If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour in order to thaw before using.

For even more banana bread recipes, check out my:

Make sure to tag me @butternutbakery on Instagram if you make this chocolate chip banana bread recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

Chocolate Chip Banana Bread

Description

This is the BEST chocolate chip banana bread. It’s incredibly moist, full of bananas, and loaded with chocolate chips.

Scale

Ingredients

1 1/2 cups ripe and mashed banana (about 3 medium bananas)

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup 2% Greek yogurt

1 1/3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup mini chocolate chips

Instructions

Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.

Add in your mashed bananas followed by the eggs, yogurt, and vanilla.

Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.

Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.

Bake for 1 hour or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

Now dig in! Make sure to leave a comment below to let me know how it went!

I made this for the first time the other day and was very please with it! I had to adapt it a little bit – My Greek yogurt had gone bad so I used coconut yogurt instead; and baking times tend to differ a little on my British oven.

I have been making this bread every weekend since you first posted it. My family and friends keep asking me what’s the secret behind this moist, delicious and tasty banana bread. I like it with a spread of strawberry jam. Thanks

I love this recipe! I’ve made it dozens of times by now and it always comes out perfectly! I use sour cream instead of Greek yogurt but other than that, I keep the recipe the same. It even works as mini-banana bread loads or muffins. Honestly, it’s the best recipe and super flexible!

Oh my gosh – seriously THE BEST bananas bread I’ve made to date! …and I’ve made quite a few! ???? My kids asked for it every morning for breakfast and when it was gone we were all BUMMED! I had to send my husband to the store for extra bananas just so I could let a few get extra ripe to make again!

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About Jenna

I've always had a passion for baking which all started in the home I grew up in on Butternut Street. Through Butternut Bakery, I've also picked up a love for food photography and blogging. Here, you can expect helpful food blogging tips and tricks alongside my dessert recipes. →more about Jenna...